In a mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes.

Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix well.

Gradually add flour until a dough forms. Knead for about 10 minutes.

Place the dough in a greased bowl, cover, and let rise for 1 hour.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until thickened.

Roll out the dough on a floured surface into a rectangle.

Spread the raspberry filling over the dough.

Roll the dough tightly and place it in a greased loaf pan.

Cover and let rise for another 30 minutes.

Preheat the oven to 350°F (175°C). Bake the loaf for 30-40 minutes until golden brown.

Let cool before slicing.